I guess I have a thing for chickpeas {see here}, probably best evidenced by the rate at which I consume tubs of hummus. When I was looking for other little bits and bobs to serve at the Dia de los Muertos party, I came across this recipe. It immediately reminded me of the chickpeas they serve in lieu of chips and salsa at Nopalito, a great little Mexican restaurant in NOPA. They are spiced with paprika, cayenne pepper and cumin – flavors that always remind me of Mexico. A faint dusting of lime zest right at the end provides the perfect balance and pop of color.

Recipe continued after the jump…

Note: I recommend eating these right when they are still warm – they lose their lovely crispness over time.

Recipe

Adapted slightly from Bon Appetit

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon kosher salt

6 tablespoons extra virgin olive oil

2 15 oz. cans chickpeas, rinsed, drained and patted very dry

2 teaspoons lime zest

Combine paprika, cayenne pepper, ground cumin and kosher salt in a small bowl and set aside. Heat oil in a 12″ skillet over medium-high heat. Add chickpeas to skillet and saute, stirring frequently, until golden and crispy, about 15 to 20 minutes. Using a slotted spoon or spider, transfer chickpeas to a medium bowl. Sprinkle spice mixture over and toss to coat. Toss with lime zest and serve.

The Fine Print

Unless otherwise specified, all content, recipes and photographs on this site were created by Lindsay for Fleur de Sel.

I do my absolute best to link back to photos found from other sources, both via click-throughs and image credit listings. Feel free to use photos and recipes from this site, but please link back to this blog as your source.